Although I’ve been known to grill outdoors in 30 degree weather, I tend to do it more often when the temperatures begin to warm up in late March.
I’ve tried this recipe a few times now, just to make sure it’s consistent, and the chicken turns out moist, perfect, and delicious every time!
–Salt and pepper
–Lime juice (I used Santa Cruz organic in the glass bottle). The lime juice helps tenderize the chicken and keep it moist – it’s very subtle.
–Garlic powder (not to be confused with garlic salt)
Begin by pounding out the chicken breasts with a meat tenderizer (or you could use a brick wrapped in foil) – I like to cover the chicken with plastic wrap in order to avoid splattering, and then I pound away.
Once the chicken is flattened evenly (not too thin or it will be difficult to flip on the grill), pierce it with a fork several times.
Sprinkle both sides lightly and evenly with salt, pepper, and garlic powder.
In a small bowl, combine equal parts olive oil and lime juice. Use a brush to brush the mixture onto both sides of the chicken, placing the chicken in a glass pan or shallow bowl and covering it with plastic wrap for 20-30 minutes. I haven’t tried marinating the chicken overnight in this mix – I have a gut feeling that the flavor would be too strong.
Heat up the grill to medium-low (approx. 350-400).
Place the chicken on the grill and cook for 5 minutes. Flip the chicken and cook for another 5-6 minutes until the juices run clear.
Serve with a delicious salad topped with cilantro and tortilla strips, or whip up a grilled chicken sandwich with avocado, red onion, and a side of sweet potato fries.
I had intended on grilling our sandwich buns you see in the photo, but I was so hungry that I just couldn’t wait!
Stay tuned for more recipes, gardening tips, and lots of other fun things we’re doing Around My Home later this Spring!
To Your Health,